The chef, author, and TV host explains the sustainability behind cooking invasive species.
Andrew Zimmern is well aware that you're most likely not going to be whipping up a casual lizard entree for dinner tonight, but he'd like you to be prepared should the opportunity — or even the need — arise.
But you're not just dredging that iguana leg or backstrap in raw flour and calling it dinner. Zimmern suggested using a cup per pound of meat and"almost overseasoning" with a spice blend of your choice — in this case, his ownthat includes citrus and herbs.
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